Raspberry Glazed Tempeh – “Tempeh in a dress”
I have to admit – I did not like tempeh at all for a long time. Although I like Tofu quit much, I never got used to the smell and the intense taste of tempeh for a long time.
This changed until I learned how to glaze & marinade it properly!
With this recipe, we want to show you how you can & will fall in love with tempeh as well! Therefore, I wanted to make a small “basic recipe” for glazing and marinating tutorial, which I learned from Moritz, who of course, knows how to marinate like a real chef;)
For a basic marinate you need:
- some kind of oil or fat
- Spices according to taste
- A liquid sweetener like maple syrup, agave syrup, honey, coconut-, date syrup…you know what I mean
- acidity in either vinegar, citrus fruits or soy sauce
- something to marinade 😀
- your hands
Sounds doable? That’s because it is!
The basic thing is to mix all of the things together, cut the to marinaded thing into pieces with a big surface and a flat bowl that allows you to cover every inch of the thing you want to marinade. Then you mix this with your hand, kind of “massage the marinade in” and let this soak in for at least 1-24 hours, depending on you.
Here is my little experiment with fruit – hope you like it & let us know how you would marinade your tempeh.
another example you can find here, where I did a peanut butter-maple glaze: https://www.truefoodsblog.com/recipe/whipped-lemon-goat-cheese-edible-flower-salad-gourmet-salad/
How you do it:
- Cut the tempeh into thin slices
- Mix the marinade with the berries and add it into a big ,rather flat bowl. Add the Tempeh to it and give it a really soft massage so the marinade really covers every inch.
- Let this sit for about an hour-24hours.
- Heat some coconut oil in a pan and take the tempeh out tof the marinade, giving it to the pan (without adding the rest of the marinade to it). Let it bake for around 3 minutes on each side.
- Slightly reduce the heat and add the marinade as well. Let this simmer for another 5-7 minutes or until the marinade starts to really hug the tempeh, giving a shimmery glaze to it.
We served it with Lamb’s Salad, adding our famous @reddressing to it.
Find the recipe for the Dressing here: https://www.truefoodsblog.com/recipe/red-salad-dressing/
- Tempeh 200g
- Raspberries (defrozen or fresh) 1/2 cup
- Coconut oil (melted) 2 tbsp
- Agave syrup, Maple syrup or other 1 tbsp
- Balsamic Vinegar 2 tbsp
- Soy sauce 1 tbsp
- Garlic 1 glove